Roasting and baking times and temperatures
Oven temperature, roasting or baking time and how to tell it is done – for meat, poultry, fish, potatoes, cakes and Christmas baking.
A whole duck roasts at 160–170 °C (325–340 °F) for about an hour per kilogram (2.2 lb), a whole chicken at 180 °C (350 °F) for 1 hr – 1 hr 30 min, and puff pastry bakes at 200 °C (400 °F) for 15–20 min. Temperatures are for a conventional oven (top and bottom heat). The figures come from 83 of our recipes; the dishes link to those available on this site.
Poultry
| Dish | Oven temperature and time | Done when | Our recipes |
|---|---|---|---|
| Whole chicken3–4 lb / 1.4–1.8 kg | 180 °C (350 °F) · 1 hr – 1 hr 30 min170 °C (340 °F) · 1 hr 30 min – 2 hr if stuffed | at least 74 °C (165 °F) in the thigh, away from the bone; the juices run clear | Chicken with 40 cloves of garlic and white wine One-pan roast chicken with marjoram potatoes Oven-roasted beer can chicken with garlic yogurt Roast chicken with chicken liver and apple stuffing |
| Bone-in chicken legs | 180–200 °C (350–400 °F) · 45 min – 1 hr | at least 74 °C (165 °F) in the thigh, away from the bone; the meat comes away from the bone easily | Roasted chicken legs with apricots and rosemary Baked chicken legs with bulgur, peppers, and zucchini Baked chicken thighs with sour cream and garlic |
| Chicken breasts | 180 °C (350 °F) · 25–30 min | 74 °C (165 °F) at the thickest point | Baked chicken breasts with cheese, onions and tomatoes Baked chicken breasts with eggplant, tomatoes and cheese |
| Whole duck4½–5½ lb / 2–2.5 kg | 160–170 °C (325–340 °F) · 2 hr – 2 hr 30 min covered with a lid or foil210–220 °C (410–425 °F) · 10–30 min uncoveredabout an hour per kilogram, that is, per 2.2 lb | at least 74 °C (165 °F) in the thigh, away from the bone; the juices run clear; the skin is crisp | Whole roast duck with apples and red cabbage Roast duck with stuffing: bread soaks up duck fat and the skin turns crisp |
| Duck legs | 160–170 °C (325–340 °F) · 1 hr – 1 hr 30 min covered with a lid or foil200 °C (400 °F) · 20–30 min uncovered | the meat comes away from the bone easily; the skin is crisp | Roasted duck legs with braised sauerkraut Roasted duck legs with red cabbage and apple Roasted duck legs with apples and marjoram Roasted duck legs with peaches and thyme |
| Whole goose | 160 °C (325 °F) · 3 hr covered with a lid or foil200 °C (400 °F) · 30–40 min uncovered1½ hr breast down, then 1½ hr breast up | the meat is tender; the skin is crisp | Crisp whole St. Martin’s roast goose: meat slips off the bone, fat for lokše |
| Goose legs | 160 °C (325 °F) · 2 hr 15 min – 2 hr 30 min covered with a lid or foil200 °C (400 °F) · 20–30 min uncovered | the meat comes away from the bone easily; the skin is crisp | Martinská hus: roast goose legs with red cabbage and lokše |
| Stuffed turkey10 lb / 4.5 kg | 170 °C (340 °F) · 2 hr 20 min – 2 hr 50 min covered with a lid or foil170 °C (340 °F) · 40 min uncovered | at least 74 °C (165 °F) in the thigh, away from the bone; 74 °C (165 °F) in the centre of the stuffing too; the juices run clear | Roast turkey with chestnut stuffing |
Pork
| Dish | Oven temperature and time | Done when | Our recipes |
|---|---|---|---|
| Pork neck (collar) roast | 180 °C (350 °F) · 1 hr 30 min – 3 hrcovered first, then uncovered at the end to brown | the meat is tender | Roast pork neck with potatoes and onions Roasted pork collar with plums and onions Vepřo knedlo zelo: roast pork collar with onion, garlic, dumplings and sweet-and-sour cabbage |
| Pork loin roast | 170–190 °C (340–375 °F) · 1 hr – 2 hrcovered first, then uncovered at the end to brown | at least 63 °C (145 °F) in the centre, then rest for 3 minutes; the meat is tender | Roast pork loin with mustard sauce Bacon-wrapped pork loin with mustard Pork loin roasted in dark beer with dried fruit |
| Pork tenderloin | 200 °C (400 °F) · 12–20 minseared on all sides in a pan first | at least 63 °C (145 °F) in the centre, then rest for 3 minutes; slightly pink in the centre | Roast pork tenderloin with pears and rosemary Bacon-wrapped pork tenderloin with plum sauce Pork tenderloin with sour cherry and red wine sauce |
| Pork shoulder | 170 °C (340 °F) · 1 hr 30 min covered with a lid or foil200 °C (400 °F) · 1 hr uncovered150 °C (300 °F) · 5 hr for pulled pork | the meat is tender | Roast pork shoulder with garlic and potatoes Slow-roasted pulled pork shoulder |
| Pork ribs | 180 °C (350 °F) · 45 min – 1 hr covered with a lid or foil180 °C (350 °F) · 10 min uncovered | the meat is tender; the meat comes away from the bone easily | Pork ribs baked in garlic and onion sauce Oven-bag honey BBQ pork ribs with potatoes |
| Pork knuckle | 160–170 °C (325–340 °F) · 2 hr – 2 hr 30 min from raw190 °C (375 °F) · 1 hr if smoked and simmered for 2 hr first | the meat is tender; the skin is crisp | Honey-mustard pork knuckle with garlic Smoked pork knuckle roasted in dark beer |
Fish
| Dish | Oven temperature and time | Done when | Our recipes |
|---|---|---|---|
| Whole trout | 200 °C (400 °F) · 20–25 minabout 20 min in foil | the flesh comes away from the backbone easily | Foil-baked trout with lemon, garlic and herbs Oven-baked trout stuffed with spinach and garlic Baked trout with potatoes, garlic and thyme |
| Salmon fillets | 200 °C (400 °F) · 12–15 min | the flesh flakes easily (63 °C / 145 °F) | Honey-soy glazed salmon with broccoli Sheet pan salmon with sweet potatoes and broccoli |
| Carp (fillets and portions) | 190–200 °C (375–400 °F) · 25–35 min | the flesh flakes easily (63 °C / 145 °F) | Baked carp with garlic and caraway Baked carp with white wine, onions and garlic Oven-baked carp with cream and onions |
Potatoes and bakes
| Dish | Oven temperature and time | Done when | Our recipes |
|---|---|---|---|
| Roast potatoes (chunks, wedges) | 200 °C (400 °F) · 30–40 min180 °C (350 °F) · 10–15 min if parboiled | tender, golden and crisp at the edges | Greek yogurt roasted potatoes with chili and thyme Roasted new potatoes with soy, honey, and mustard Romanian-style roasted potatoes with bacon and thyme |
| Whole jacket potatoes | 180–200 °C (350–400 °F) · 45 min – 1 hr | a skewer slides easily into the centre | Oil-free oven-roasted skin-on potatoes Cheese and garlic stuffed baked potatoes |
| Lasagne | 180 °C (350 °F) · 40 min – 1 hr | the pasta sheets are tender and the top golden; rest for 10 minutes before cutting | Lasagna bolognese with beef and béchamel Chicken lasagna with ham, bacon and garlic sauce |
| Bread and apple bake (žemľovka) | 180 °C (350 °F) · 25–35 min180 °C (350 °F) · 8–10 min with the meringue on top | the top is golden; the meringue turns golden | Žemľovka: Slovak apple and quark bread pudding Višňová žemľovka: sour cherry bread pudding |
Doughs, cakes and bread
Christmas baking
| Dish | Oven temperature and time | Done when | Our recipes |
|---|---|---|---|
| Gingerbread cookies (cut-out) | 160–180 °C (325–350 °F) · 7–15 min per tray | they puff up and brown lightly underneath – baked longer, they turn hard | Medovníky: soft Christmas honey cookies with egg white icing Medovníky: Slovak honey cookies with plum butter Medovníčky: Slovak honey and rye cookies |
| Linzer cookies | 160–180 °C (325–350 °F) · 10–15 min per tray | the edges just turn golden | Linzer cookies with 4 ingredients – old-fashioned recipe Walnut Linzer sandwich cookies with jam |
| Vanilla crescents | 170 °C (340 °F) · 10–12 min per tray | the base and tips are pale golden, the top stays pale | Vanilla crescent cookies with walnuts Nut-free vanilla crescent cookies that taste mainly of butter and real vanilla |
| Christmas braided bread (vianočka) | 170–180 °C (340–350 °F) · 40–45 min | the top is golden; a skewer comes out clean | Vianočka: Slovak braided raisin and almond bread Vianočka: Slovak braided bread with cocoa buttercream |
Safe internal temperatures for meat
A meat thermometer is the most reliable test: insert it into the thickest part – the thigh for poultry – without touching the bone. These are the minimum safe temperatures; cuts such as pork shoulder, knuckle or neck are roasted longer, until the meat is tender.
| Meat | Minimum internal temperature |
|---|---|
| Poultry – whole, pieces, ground, stuffing inside the bird | 74 °C (165 °F) |
| Pork, beef, veal and lamb roasts, steaks and chops | 63 °C (145 °F), then rest for 3 minutes |
| Ground meat and sausages | 71 °C (160 °F) |
| Game and rabbit | 71 °C (160 °F) |
| Fish | 63 °C (145 °F) or until the flesh is opaque and flakes easily |
| Casseroles and reheated leftovers | 74 °C (165 °F) |
Source: FoodSafety.gov – the US government’s safe minimum internal temperature chart, last reviewed 21 November 2024.
Oven, size and testing
- Temperatures are for top and bottom heat. With a fan, ovens usually need about 20 °C (35 °F) less – for example muffins at 160 °C instead of 180 °C. Your oven manual gives the exact figure.
- Always preheat the oven. Bake small cookies one tray at a time – the “per tray” times are for one tray in the oven.
- A bigger piece needs longer: allow about an hour per kilogram (2.2 lb) for a whole duck, and 1 hr – 1 hr 30 min for a chicken of 3–4 lb / 1.4–1.8 kg.
- Test cakes and bundt cakes with a skewer at the highest point – if it comes out clean, they are done.
- Let roasted meat rest – goose 15 minutes, turkey 20 minutes, pork tenderloin 5 minutes – so the juices settle.
Frequently asked questions
How long do you roast a duck?
Whole duck (4½–5½ lb / 2–2.5 kg): 2 hr – 2 hr 30 min at 160–170 °C (325–340 °F) covered with a lid or foil, then 10–30 min at 210–220 °C (410–425 °F) uncovered (about an hour per kilogram, that is, per 2.2 lb). Done when: at least 74 °C (165 °F) in the thigh, away from the bone, the juices run clear, the skin is crisp. Duck legs: 1 hr – 1 hr 30 min at 160–170 °C (325–340 °F) covered with a lid or foil, then 20–30 min at 200 °C (400 °F) uncovered. Done when: the meat comes away from the bone easily, the skin is crisp.
How long and at what temperature do you roast chicken?
Whole chicken (3–4 lb / 1.4–1.8 kg): 1 hr – 1 hr 30 min at 180 °C (350 °F); 1 hr 30 min – 2 hr at 170 °C (340 °F) if stuffed. Done when: at least 74 °C (165 °F) in the thigh, away from the bone, the juices run clear. Bone-in chicken legs: 45 min – 1 hr at 180–200 °C (350–400 °F). Done when: at least 74 °C (165 °F) in the thigh, away from the bone, the meat comes away from the bone easily. Chicken breasts: 25–30 min at 180 °C (350 °F). Done when: 74 °C (165 °F) at the thickest point.
How long do you roast a pork neck joint?
Pork neck (collar) roast: 1 hr 30 min – 3 hr at 180 °C (350 °F) (covered first, then uncovered at the end to brown). Done when: the meat is tender.
How long do you roast pork tenderloin?
Pork tenderloin: 12–20 min at 200 °C (400 °F) (seared on all sides in a pan first). Done when: at least 63 °C (145 °F) in the centre, then rest for 3 minutes, slightly pink in the centre.
How long do you roast pork knuckle?
Pork knuckle: 2 hr – 2 hr 30 min at 160–170 °C (325–340 °F) from raw; 1 hr at 190 °C (375 °F) if smoked and simmered for 2 hr first. Done when: the meat is tender, the skin is crisp.
How long do you bake trout and salmon?
Whole trout: 20–25 min at 200 °C (400 °F) (about 20 min in foil). Done when: the flesh comes away from the backbone easily. Salmon fillets: 12–15 min at 200 °C (400 °F). Done when: the flesh flakes easily (63 °C / 145 °F).
What temperature do you roast potatoes at?
Roast potatoes (chunks, wedges): 30–40 min at 200 °C (400 °F); 10–15 min at 180 °C (350 °F) if parboiled. Done when: tender, golden and crisp at the edges. Whole jacket potatoes: 45 min – 1 hr at 180–200 °C (350–400 °F). Done when: a skewer slides easily into the centre.
What temperature do you bake puff pastry at?
Puff pastry (pinwheels, bites): 15–20 min at 200 °C (400 °F) per tray; 20–25 min at 180–200 °C (350–400 °F) for larger pieces. Done when: puffed and golden.
What temperature do you bake yeast dough at?
Yeast buns and sheet cakes: 30–35 min at 180 °C (350 °F). Done when: the top is golden. Christmas braided bread (vianočka): 40–45 min at 170–180 °C (340–350 °F). Done when: the top is golden, a skewer comes out clean.
What temperature do you bake gingerbread cookies at?
Gingerbread cookies (cut-out): 7–15 min at 160–180 °C (325–350 °F) per tray. Done when: they puff up and brown lightly underneath – baked longer, they turn hard.
How long do you bake a bundt cake?
Bundt cake (bábovka): 50 min – 1 hr at 170–180 °C (340–350 °F). Done when: a skewer comes out clean.
What temperature do you bake pizza at?
Yeast-dough pizza: 10–20 min at 220–250 °C (425–480 °F). Done when: the crust is golden brown and the cheese browns in spots.
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Updated 12 November 2026. Ovens differ – check a few minutes before the time in the table.